Reviewed: Nov. 18, 2009

I gave this 4 stars only because it takes more effort than a drop cookie, but other than that, it was fun to make and delicious! My hint: I rolled them in a barrel shape, used the end of a Sharpie to make the hole, and then I put the jam in a plastic sandwich bag with a tiny tip cut off to fill them neatly. I also stuck them in the refrigerator as other reviewers have said to do, so they don't get flattened out too much. Excellent!

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Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Galena, Ohio, USA

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Reviewed: Nov. 16, 2009

Simply divine. These were melt in your mouth delicious!

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khask

Cooking Level: Professional

Home Town: Warsaw, Indiana, USA

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Reviewed: Nov. 16, 2009

These cookies were wonderful and would be perfect for Christmas or Valentine's day. The dough seemed really dry at first so I worked it with my hands and that helped it come together. Then I refrigerated it for about 30 minutes. Form into tight balls. When making the indentions, press down slowly to reduce cracks. I drizzled mine with melted white chocolate!!!

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Allison H.

Cooking Level: Intermediate

Home Town: Holyrood, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Nov. 16, 2009

These were great!

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CookingMomma3

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Reviewed: Nov. 13, 2009

Just made these last night. I halved the recipe but still made 30 decent size shortbreads. I lowered the oven temp to 325F, and baked them for 15 mins. I did put the dough in the freezer for 15 mins before baking and they all turned out great. No spilling at all.

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QQKris

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Reviewed: Nov. 11, 2009

This recipe is delicious! Made my first batch in a friend's kitchen without my usual appliances and it still turned out amazingly. Someone in the reviews suggested you use the end of a chapstick tube for the "thumbprints" and I'm very glad I did. They were just the right size! I used strawberry jam instead of raspberry and they still turned out fantastic, and I plan to experiment with various types. Cheerio!

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Michelle

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Reviewed: Nov. 11, 2009

This cookies weren't too difficult to make. Some turned out picture perfect, others cracked a little and the jam melted out. I wasn't a personal fan of the almond extract but they did go quickly with the rest of my family and guests.

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Domesticgoddess

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Reviewed: Nov. 10, 2009

I made several batches for a large party and everyone raved. I followed the recipe exactly except I left out the frosting.. For a beautiful presentation I gently brushed the tops and sides of the balls with egg white and rolled just the edges of the ball in finely chopped almonds. In the center I made my wholes... After several batches I found the skinny, deeper holes (I used back of permanent marker) work the best so the preserves dont run all over. . I also filled with different flavors of preserves so that they would also present a color variety. They looked store bought and taste delicious!!!

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Ayahjoud23

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Reviewed: Nov. 6, 2009

Made this with no modifications. I had never attempted to make a shortbread recipe. This was incredible!! My Significant Other is a huge shortcake fan so I was very nervous when he began to eat them. He says that these cookies are now his favorite!! Awesome recipe, easy, and the end result is rewarding!

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alu1977

Cooking Level: Intermediate

Home Town: Westfield, Massachusetts, USA

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Reviewed: Nov. 3, 2009

SO YUMMY! I just used margarine as I wasn't looking for a true shortbread at the time, but I whipped it for awhile and it was so melt in your mouth delicious.

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ANGELCUDA

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Reviewed: Nov. 3, 2009

The shortbread cookie itself is delicious, and with the jam and frosting, it's outstanding. However, the appearance and baking process did not go as well for me. It may have been my fault, I used a uniform scooper to drop them (that's ball-shaped, right?!) and they baked much larger than expected and turned flat and strawberry jam leaked all over my cookie sheets. However, I didn't follow instructions to the letter, next time I will actuallt take the time to roll them into tiny balls and see what happens! Thanks for the recipe!

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bleu

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

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Reviewed: Nov. 1, 2009

These cookies are super easy - but always get rave reviews! First found them in a land o'lakes cookie book. To prevent cookies from spreading - ensure butter is not too soft - just soft enough to mix. Also do not add extra extract - and definitely chill for at least an hour. I use a cookie scoop - shape and indent the cookies and stash them in the freezer while I roll the next batch - then switch trays to add the jam. They keep shape well and look beautiful. I have used raspberry and strawberry jam - and even Nutella (careful - burns easily) - but my most requested is with Guava Jam - yummy and sweet (I will usually omit glaze with these.) Everyone should try these!

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bahamabaker

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Reviewed: Oct. 30, 2009

I was really attracted to this recipe because there were so few ingredients! Still, these were wonderful. You can't rush baking, and I agree that the dough should be cold before going into the oven. Plus, it's important to make the cookies extra tall, so they don't spread too much. These were easy, beautiful, rich, and delicious.

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mlaquino

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 26, 2009

scrumptious - even without the glaze.

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YUMMIES2

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Reviewed: Oct. 20, 2009

these spread like crazy for me and i am an experienced baker. the taste and texture was good but the spreading really messed up my plan.

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erika

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Reviewed: Oct. 20, 2009

Boy, other reviewers are sure right on the almond extract thing. I only had vanilla on hand, and though they were pretty good, they were missing something. Almond extract is a must! I used raspberry jam in some, apricot in others. Drizzled melted chocolate on the apricot, and the other reccomended glaze on the raspberry. I also refriged the prepped cookies as suggested before baking. They came out nice and tall, held their shape perfectly. I was thinking it might be interesting if I took some almonds and pulverized them in my mini food processor and added a bit to the cookie dough. A nice holiday/anyday cookie. Another idea would be to use orange extract and fill with apricot or orange marmalade. Fun,pretty,and easy to make.

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Oct. 19, 2009

Great cookies! But I will admit I omitted the almond extract from the icing... it smelled too artificial. All my guests enjoyed these cookies...

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RP

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Reviewed: Oct. 19, 2009

These were FANTASTIC! I used blackberry jam and they turned out wonderfully. I made two batches in one night because they were so popular in our household! Thanks for a terrific recipe!

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RADMOO1

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Reviewed: Oct. 17, 2009

These were soooo yummy. I made 2 batches within one week. The first batch was perfect. The second batch I added a little too much almond extract to the cookie mix and they came out too soft so now I know next time to stick to the original recipe. I did not put the glaze but they were still very delicious without it.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Oct. 15, 2009

These were super easy to make and taste delicious. I didn't make the glaze and I added vanilla instead of almond extract. My daughter made the thumbprints. Fun, kid friendly, yummy!

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